Beet risotto- sound pretty cool, right? In my last blog, I talked about the reasons why we love beets. As it turns out, I had some beets in my refrigerator this past weekend and wanted to try my hand at making this recipe. Luckily, this lovely, vibrant dish is super easy and just as tasty as it looks! Here's what you'll need: (Makes 4-6 servings) 1 package (900 mL) vegetable broth or sodium-reduced chicken broth 1 bunch small beets (or 225g loose beets*) trimmed and peeled 2 tbsp butter 2 cloves garlic, minced 1/2 onion, finely chopped 1-3/4 cups arborio rice 1/4 tsp pepper 2/3 cup grated Parmesan cheese 2 tbsp lemon juice 2 oz Goat cheese, crumbled 2 tbsp chopped fresh parsley *if using large beets, trim, peel and cut into 1-inch (2.5 cm) thick wedges In saucepan, bring broth and 1 cup water to boil. Add beets; cover, reduce heat to low. Cook until beets are tender, about 15 minutes. Using slotted spoon, remove beets to plate and let cool slightly; coarsely grate using box grater. Set broth aside and keep warm. Meanwhile, in large skillet, melt butter over medium heat. Stir in garlic and cook until fragrant, about 1 minute. Stir in onions, cook, stirring, until onions have softened, about 5 minutes. Stir in rice and pepper until coated. Reduce heat to medium-low. Stir in warm broth mixture 1/2 cup at a time, stirring constantly and adding more broth when completely absorbed, until rice is creamy and tender, about 20 minutes. Stir in Parmesan and lemon juice. Scoop into serving bowl, top with cheese and parsley. Photography by Irene Fong